Chicken Enchiladas

I work in a chiropractic office. The owner of the clinic and her husband have quite the vegetable garden every summer. Much more food than the two of them could possibly eat, so she brings in baskets of veggies for us and the patients to take home. I just happened to pick out a green, orange, and jalapeno pepper, and decided that was a perfect excuse to make up some Chicken Enchiladas for dinner.

We got this recipe from a Milk Calendar about five million years ago and it's one of Andre's favourites. Who knows, maybe it will become one of yours?

Chicken Enchiladas:

Ingredients

1 onion, chopped
2 cloves of garlic, crushed
2 chicken breasts, cut into cubes
1 green pepper, chopped
1 red (or orange pepper), chopped
1 jalapeno, chopped (optional)

Note: If using jalapenos, please be careful and use gloves when chopping to avoid having oils on your hands and then touching your face. Trust me I have done this, it HURTS.
1 cup salsa
1/2 cup water
1 tsp cumin
1/2 cup shredded low fat mozzarella cheese, shredded
Whole Wheat tortillas (about 5-8)

Instructions

Preheat oven to 350 degrees.

Place chopped onion and garlic in skillet over medium heat.  Cook until golden.

Add chicken and cook for 3-4 minutes.

Add peppers, salsa, water, and cumin. Continue to cook over medium heat until most of the liquid has evaporated. About 15 minutes.

Fill tortillas with meat and veggie mixture, and a little bit of cheese. Roll. Place in 9 x 13 pan.

You are suppose to have some liquid left in the end of all of this to pour over enchiladas. I never have. Usually I just sprinkle the stray veggie mixture over, then add some extra salsa, then sprinkle with a little more cheese.

Bake for 30 minutes.

Serve with Mexican rice and salad, or side of your choice. If you're a tired pregnant woman like me just throw an enchilada on a plate and eat.